Delicious Orange Cranberry Bundt Cake Recipe

This Orange Cranberry Bundt CakeRecipe is so delicious- perfect for Brunch or a Potluck! The fresh orange juice and zest give it a light fragrant taste, and the dried cranberries add just the right amount of tartness. The cake is moist and soft, but also has a dense texture like a pound cake.

Bundt cakes are always so generous and this one is no exception! You can easily serve 8 people with this amazing cake.

This recipe is often called Orange Cranberry Pound Cake and it’s one of my Grandma’s old fashioned cake recipes. I think today the term ‘vintage’ is used, but to me it’s old fashioned goodness. 🙂

This post was originally published January 30, 2017 and updated February 9, 2019.

ORANGE CRANBERRY BUNDT CAKE BACKSTORY

This orange cranberry bundt cake recipe comes right out of the family vault circa 1960. I’ve recently discovered an old ledger that was in storage and inside are the most amazing recipes, most handwritten by my beloved Grandma, and also lots of magazine and newspaper clippings. I’m having so much fun going through them.

This Orange Cranberry Bundt Cake Recipe jumped right off the page, so I decided to give it a whirl.

I’m making this cake on a very cold winter day, but it’s so light and delicious you could serve any old time at all.

YOU MAY NEED….

I’m baking more cakes and other delectable desserts these days, since my hubby gave me a ✅Kitchen Aid Pro Mixer for Christmas! Boy oh boy, I don’t know how I managed before. I keep my Kitchen Aid Pro Mixer on a cart, and just wheel it over to the counter whenever I want to use it. Cool huh?

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Love Old Fashioned Recipes like this one? Our Old Fashioned Chocolate Mayonnaise Cake is what you’re looking for! These are some of Grandma’s favourites too – just click the image to see the recipe!

Want more of my Grandma’s Old Fashioned Recipes? You can with a copy of my FREE ebook here. Just click the image!

For more great recipes and ideas, please see these posts!

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ORANGE CRANBERRY BUNDT CAKE RECIPE

This bundt cake is so rich and dreamy, you will get asked for seconds. And why not, with such a generous cake! I wonder if it would make amazing muffins too? I might try that the next time. Your biggest decision will be whether or not to dress your bundt cake with the Orange Cranberry Glaze or dust with powdered sugar. I went with the Orange Cranberry Glaze and sprinkled lots of Orange Zest on top. You can enjoy this tonight with a cup of herb tea, and there will be lots to package up for some gifts for the kids.

If you like this recipe, please give it a 5 star rating.

Enjoy, xo

Judy

Delicious Orange Cranberry Bundt Cake Recipe

Yield: 8

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour5 minutes

We love this vintage Orange Cranberry Bundt Cake. Cranberry Cake Recipes are perfect anytime and when combined with sweet orange flavour this cake is a winner.

Ingredients

Cake

1/2 cup unsalted butter, softened

1 cup white sugar

2 eggs , separated

1/2 cup milk*, sour see note below

1 orange, large

1 cup dried cranberries

2 cups all purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 tsp baking soda, dissolved in 1 tsp hot water

Glaze

1 cup powdered sugar

1 tbsp cream, heavy - 35% milk fat

1 tbsp orange juice, fresh

1 tsp orange zest

Instructions

Preheat oven to 350F/180C

Squeeze the orange and add all of the juice to the sour milk and set aside

Put the cranberries and leftover orange (remove large bits of pith) and grind fairly fine in your food processor. Set this aside as it will be added to the cake batter at the end.

Invert the cake onto a plate and then invert again so that it is top side up.

While the cake is baking mix up the glaze to have it ready to pour on the cake once it has cooled for about 10 - 15 minutes. The cake will still be warm enough for the glaze to nicely melt into the cracks and crevices on top.

Notes

Note: To make 1 cup (250 mL) sour milk for baking, use 1 tbsp (15 mL) vinegar or lemon juice and enough milk to equal 1 cup (250 mL). Stir and let stand for 5 minutes before using. This will give the right amount of acidity for the recipe.